Dried anchovies are small, saltwater forage fish preserved through drying, often sun-drying, making them lightweight, shelf-stable, and intensely flavorful. They are a staple ingredient in various East and Southeast Asian cuisines, including Korean, Japanese, Chinese, Filipino, Malaysian, Vietnamese, and Indian dishes. Known for their salty, savory, and umami-rich taste with a concentrated oceanic flavor, they are used in a multitude of ways, such as for stir-fries (e.g., Korean Myeolchi Bokkeum), as a base for soups and stocks (e.g., dashi in Japan, Korean anchovy broth), fried snacks, or as a seasoning. Nutritionally, dried anchovies are rich in protein, omega-3 fatty acids, calcium, phosphorus, and essential vitamins and minerals. They are available in different sizes, which often dictate their culinary application, and can be sold whole or headless. While shelf-stable, it is generally recommended to store them in an airtight container, refrigerated or frozen, to maintain quality and extend shelf life.